Bite Ya Back Bacon Cheese Burgers

Total Time
Prep 5 mins
Cook 10 mins

Inspired by my friend Johnny Jalapeno, these burgers have a kick!! These are BIG 1/2 LB burgers so don't be afraid to change things up and make substitutions to your liking. Just ENJOY them!!! Times do not include time of 30 minutes to get meat room temp.

Ingredients Nutrition


  1. In a bowl, mix first five ingredients together. DO NOT over mix.
  2. Form into two patties and then sprinkle with Blackening Seasoning.
  3. Light the grill. Allow at least 30 minutes for the burgers to get to room temperature.
  4. Cook burgers to your liking. Do not push on burgers while cooking or over-flip. Top with cheese 1 minute prior to removing from grill and lightly toast buns.
  5. Top with bacon and any other condiments you'd like and ENJOY!
Most Helpful

Grilled these outside on a charcoal grill, and they turned out delicious. I put the bacon under the cheese, to keep it from sliding off the burger! I used Southern Flavor Chargrill Seasoning instead of blackening and mixed it into the meat. Then I gave an extra toss of black pepper on the outside of the burgers before cooking. I really wanted a sliced avocado on these, but I didn't have one, but next time.....! I made these for TYM tag.

breezermom October 25, 2009

First, let us say thank you. We are humbly honored and flattered that our made up character 'Johnny Jalapeno' has been such an inspiration to you. That's what recipezaar is all about. :) That said, these burgers are terrific! Tried as we did, we could not find blackening seasoning anywhere, and the heavy rains today made it impossible to grill outdoors. It mattered none though, as these are delicious! I would say, (on a 1-5 heat level scale), they are about a 3 (which is perfect for me, but Buddha loves a 5). Like most good burger recipes, you can adjust the seasonings to your liking. I had mine as directed with ketchup and mayo. The only thing my tastebuds craved was some sliced red onion... next time ;) Yes, there will definitely be a next time. Thanks so much for creating & sharing the recipe. :)

2Bleu October 24, 2009